Deli-Style Italian Pasta Salad Recipe

When I'm having weekend guests, I make this salad the day before they arrive. The flavors blend wonderfully when it is chilled overnight, and it keeps well for several days. It's also a great dish to take along to a picnic or potluck.
-Jill Evely, Wilmore, Kentucky

Nutritional Facts

Directions

Cook pasta according to package directions; drain and rinse in cold water.

In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.Yield: 12 servings.

Originally published as Deli-Style Pasta Salad in Taste of Home
August/September 2003, p33

"Made this for my husband and I with some changes. Did not add salami, added turkey. Used black olives instead of pimiento olives, also added Italian cured olives and used olive oil and balsamic vinegar."

"This is the only way I will make pasta salad from now on! I added a small can of chick peas and some julienned ham. This really tastes like a hoagie! I put it on a bed of Romain lettuce for a meal! I will be making this again in a few days to take to a party on Sat. night! Delish! This is a keeper! Thanks!"